Sweet & Sour Chicken Tacos

Sweet & Sour Chicken Tacos

Sweet & Sour Chicken Tacos Recipe

THE GODS have turned taco Tuesday on it's head with our sweet & sour chicken taco made using Little God Rye with a lime slaw, cucumber pineapple salsa and all in a real corn tortilla!

  • Gluten-Free
  • Feeds: 4



  • 1 chicken breasts (Sliced thinly)
  • 1 Tbsp cornflour
  • 1 Tbsp GF light soy sauce
  • 3 tbsp sweet & sour sauce
  • Red capsicum (cut into 1 inch chunks)
  • Salt & pepper for seasoning
  • 1 Tbsp peanut oil

Sweet & Sour Sauce:

  • 1 cup brown sugar
  • 1/2 cup white vinegar
  • 3 tbsp Little God Rye - Spicy Sweet & Sour Ketchup
  • 1 tbsp minced garlic
  • 1/2 tbsp minced Ginger
  • 1/2 tsp sesame oil
  • Good pinch of Sea salt
  • Pinch of Ground black pepper
  • Tinned pineapple juice
  • 1/2 red capsicum (into chunks)
  • Sesame seeds
  • 3 tbsp tomato paste
  • Oil for frying


  • 1/3 Red Cabbage (sliced thinly)
  • ½ Carrot (cut into matchsticks)
  • 2 Spring Onions (sliced thinly)
  • Good drop of Lime Juice
  • Pinch of sea salt


  • 1 Cucumber (Chopped finely)
  • Tinned 400g Pineapple in juice (Chopped into small chunks))
  • Good drop of Lime Juice
  • Pinch of sea salt

To Serve:

  • Soft corn tortillas
  • Beansprouts
  • Sesame seeds
  • Coriander

Instruction’s Chicken:

Slice chicken thinly and then marinade by mixing 1 tbsp cornflour with cold water and then adding 1 tbsp soy sauce, leave to one side.

Instruction’s Sweet & sour Sauce:

In a medium saucepan, combine all ingredients, bring to a boil over medium heat cook until thickened. Remove from heat and leave to one side.

Instruction’s slaw:

Chop everything and mix into a bowl.

Instruction’s salsa:

Cop everything and mix into a bowl.

Instruction’s tortillas:

Pop a fry pan to a high heat with NO oil and once the pan is hot quickly cook your tortillas and then wrap in foil to keep warm.

Instruction’s chicken #2:

Pop a wok on a high heat and then add 1 tbsp peanut oil, mix the oil around the wok so that your chicken will not stick.

Put half the chicken in the wok and cook on each side for around 30 seconds and then remove from the wok and leave to one side and then repeat the process.

After all the chicken is down quickly wipe out the wok and add another ½ tbsp oil and on a medium/high heat quickly cook the capsicum 1 minute.

Instruction’s serving:

Get a serving plate and pop 3 tortillas down then add the slaw, chicken, sauce, sesame seeds, capsicum, salsa, beansprouts and coriander, nor bloody ENJOY IT!

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